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    You are in: Home / Recipes / Baingan Bharta (Curried Eggplant (Aubergine)) Recipe
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    Baingan Bharta (Curried Eggplant (Aubergine))

    Average Rating:

    3 Total Reviews

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    • on October 06, 2012

      This is a great way to use eggplant. We had it with homemade naan, Spicy Yogurt-Marinated Chicken Skewers and saag paneer (spinach with cheese), both of which use a good amount of chile, so I omitted the jalapeno. I also used chopped grape tomatoes instead of a whole regular one and full-fat Greek yogurt, as well as minced ginger and garlic instead of pastes. The house was full of appetizing aromas and it was a wonderful combination. My husband wants me to give it three stars, as he's, "... not a giant eggplant fan", but I'm holding fast at four stars.

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    • on September 22, 2011

      SO GOOD! We doubled the yogurt, however (and it was plain nonfat GREEK yogurt). AMAZING!!

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    • on March 04, 2005

      This is a wonderful dish. I made it for dinner tonight for myself. It got some real good taste, thanks to the curry powder!{I noticed this ingredient listed in the instructions but you forgot to mention it in the list of ingredients}. I used 1 1/2 tsps. of curry powder. The only ingredient that I did not use is yoghurt. Since I didn't have jalapeno pepper on hand{hard to get it here}, I used 1 green bell pepper, chopped as a substitute. I used a little less than 3/4 tsp. of salt. I used chopped ginger and garlic instead of pastes. This was a really fine dish and I will certainly make it again. Thanks for posting the recipe :)

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    Nutritional Facts for Baingan Bharta (Curried Eggplant (Aubergine))

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 134.2
    Calories from Fat 67
    Total Fat 7.4 g
    Saturated Fat 1.0 g
    Cholesterol 0.6 mg
    Sodium 611.9 mg
    Total Carbohydrate 15.3 g
    Dietary Fiber 5.9 g
    Sugars 7.7 g
    Protein 4.0 g

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